- 1 cup finely chopped Vidalia onion
- 1 cup real mayonnaise
- 1 cup grated Parmesan cheese
- 1 1/2 Tbsp. butter
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. chopped fresh parsley
- 1 Tbsp. lemon juice
Preheat oven to 350˚F. Chop the onions as finely as you can. Next heat the butter in a large skillet over a medium flame. Add onions, salt and pepper. Sauté the onions for about 10 to 15 minutes or until nicely browned. Set the onions aside to cool. Once cool, combine the onions with the mayonnaise, Parmesan cheese, parsley and lemon juice in a bowl. Scoop the dip into a small casserole dish that has been lightly sprayed with a non-stick spray. Sprinkle the top lightly with the paprika. Bake for 25 minutes. Serve warm with crackers or sliced French bread brushed with olive oil and lightly toasted.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.